3ouncesdark chocolate(Choose high-quality dark chocolate from the baking section of your grocery store for the best results. Avoid using chocolate chips as they do not melt as smoothly.)
2tablespoonsheavy cream(Choose either heavy cream or heavy whipping cream to ensure your truffles set correctly. Half & half or other milk varieties won't work as well for this recipe.)
Finely chop the chocolate and place it into a microwave-safe dish.
Pour the cream over the chocolate in the dish. Microwave for 30 seconds, then check. If needed, continue to heat in 15-second increments until the chocolate is almost completely melted.
After removing the dish from the microwave, let it sit for 1 minute. Then, gently whisk until the chocolate and cream are thoroughly combined. Cover the mixture and refrigerate overnight.
Using a 1-tablespoon cookie scoop, a melon baller, or a spoon, form three to four portions from the truffle mixture and place them on a plate.
Shape each portion into a ball, then roll them in either plain cocoa powder or a mix of cocoa powder and sugar.Store the truffles in the refrigerator.
Notes
Chill Thoroughly: Ensure the ganache is chilled until firm to make rolling easier.
Size Consistency: Use a melon baller or small spoon for uniform truffles.
Coat Quickly: Roll the truffles in cocoa powder and sugar swiftly to avoid melting.
Quality Matters: Use the best chocolate you can find for superior flavor.
Room Temperature Serving: Let them sit at room temperature for a few minutes before serving for the best texture.